Mushroom Burgers

2 tbsp. olive oil
1 medium uncooked union
1 container button mushrooms
1 container shiitake mushrooms
1 container portobello mushrooms
3 thyme leaves
1 cup cooked brown rice
1/2 cup whole wheat bread crumbs
2 large eggs
1 tsp. salt
1 tsp. black pepper
4 pepperidge farms wheat sliders
1/2 cup shredded reduced-fat Monterey Jack cheese

Heat a large skillet over medium heat and add olive oil.
When the oil is hot add the mushrooms and onion and sauté until tender. (8 mins)
Season with salt and pepper, add the thyme, cook for 2 more minutes.
Place mushroom mixture in a large bowl and cool to room temperature.
Once cool, add the rice, breadcrumbs, and eggs and stir to combine.
Form into 6 slider sized patties.
Heat large cast iron skillet over medium-high heat.
Add sliders and cook 2-3 minutes on first side, flip and top with cheese until melted.
Place on toasted slider buns.

Serves: 6
Serving Size: 1 Burger
Points Plus Value: 8



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